Pumpkin Sage Drop Biscuits Recipe
If you’re looking for an easy and delicious addition to your holiday menu or perhaps a nice little bite to enjoy with a cup of coffee or tea, try this easy Pumpkin Sage Drop Biscuits Recipe soon.
It’s always a delight to crack open a new cookbook, especially when it’s filled with recipes that inspire me to get in the kitchen. That’s why I’m excited to share with you The Gourmet Kitchen, by Jennifer Farley from Savory Simple. The Gourmet Kitchen is jam packed with a variety of recipes that will have you headed to cook in no time. Cherry Vanilla Bean Jam, Asparagus and Sun-Dried Tomato Lasagna, or Chocolate Espresso Layer Cake are just a few of the recipes you’ll discover to tempt your tastebuds.
Jennifer has created such a lovely mix of recipes. Her gorgeous photography never ceases to amaze me. The Gourmet Kitchen is the perfect cookbook to gift to anyone in your life who enjoys cooking.
There are many recipes that I can’t wait to try, but when I first saw the Pumpkin Sage Drop Biscuits Recipe I knew I had to try it right away. A pre-Thanksgiving test run was definitely in order.
These savory Pumpkin Sage Drop Biscuits are so easy to prepare. Pumpkin puree, sage, cinnamon and nutmeg combine for a flavorful addition to holiday menus. Enjoy these biscuits with soup or chili. Or serve them during brunch or tea time with your favorite preserves or flavored butter.
As I said, Pumpkin Sage Drop Biscuits could not be easier to prepare. Whisk together all of the dry ingredients in a large bowl. Add chilled butter and use your fingers to work the butter into the dry ingredients until it resembles coarse corn meal. Separately combine the pumpkin puree and buttermilk. Then add to the dry ingredients, stirring until just combined. Using about two tablespoon for each biscuit, drop batter about two inches apart on baking parchment lined baking sheets. Bake until slightly golden, about 15-17 minutes. That is it! So quick and easy.
More pumpkin recipes you’ll enjoy:
Pumpkin Sage Drop Biscuits Recipe
Made with pumpkin puree, sage, cinnamon and nutmeg these easy biscuits are perfect for a nice addition to holiday menus or tea time.
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (or ginger)
- 2 teaspoons finely chopped fresh sage
- 1/2 cup cold butter
- 3/4 cup pumpkin puree
- 3/4 cup buttermilk
- Preheat oven to 400-degrees F. Line a large baking sheet with baking parchment.
- In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sage.
- Add the chilled butter and use your fingers to work it into the dry ingredients until it resembles a coarse cornmeal. There will be a few scattered larger pieces of butter.
- In a separate bowl, whisk together the pumpkin and buttermilk. Pour pumpkin/buttermilk mixture into the dry ingredients; use a spatula to fold together until just combined (less mixing equals softer biscuits).
- Portion biscuits out (about 2 tablespoons of dough per biscuit) onto the prepared baking sheet, spaced about 2 inches apart. Bake at 400-degrees F for 15-17 minutes until crisp on the outside and tender in the middle.
- Serve warm or at room temperature.
From The Gourmet Kitchen from Jennifer Farley.